Vegan Creamy Cashew Mac
Community Member
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
35 minutes
35 min
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 6 servings
- 2 cups elbow macaroni (400 g), cooked
- 1 medium yellow onion, diced
- 1 cup raw cashews (125 g)
- 2 cloves garlic, minced
- 1 cup grated potato (200 g)
- 1 teaspoon mustard
- 1 teaspoon salt
- 1 teaspoon chili flakes,
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup nutritional yeast (30 g)
- 2 teaspoons apple cider vinegar
- 1 cup reserved pasta water (240 mL)
Nutrition Info
- Calories 336
- Fat 7g
- Carbs 54g
- Fiber 2g
- Sugar 3g
- Protein 11g
Estimated values based on one serving size.
Preparation
- Boil macaroni according to package directions. While it boils, in a separate pan on medium-heat, saute onions with salt until translucent. Then, add in garlic and grated potato and stir together.
- Once the mixture is combined, add mustard, onion powder, garlic powder, chili flakes, and salt and stir.
- If pasta has cooked through, drain and set aside, reserving 1 cup of pasta water. Add the pasta water and cashews to the saute pan and simmer for 10 minutes.
- After the mixture simmers and has combined together, add to a blender with the nutritional yeast and apple cider vinegar.
- Blend the mixture on high until smooth and creamy. Once combined, season with salt and pepper to taste and add the sauce to the pasta. Stir to combine.
- Taste and season if needed.
- Serve warm.
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